Chili Garlic Noodles Recipe
This delicious Chili Garlic Noodles Recipe is flavorful, filling, and pack a bit of heat in each bite. This recipe is ready in about 15 minutes and uses ingredients you likely already have in your kitchen/pantry. It’s sweet, spicy, and full of umami flavor.
Servings: 4 people
Ingredients
- 8 ounces dry noodles, prepared according to package instructions*
- 4 Tablespoons avocado oil or vegetable oil, divided
- 3 cups vegetables, sliced*
- 1 Tablespoon toasted sesame oil
- 1 shallot, chopped finely
- 7-8 cloves garlic, minced finely
- 2 teaspoons grated fresh ginger
- 1 teaspoon chili paste
- 1 Tablespoon Korean chili flakes*
- 1 teaspoon sesame seeds
- 2 Tablespoons brown sugar
- 1/3 cup soy sauce
- 1 1/2 tablespoons rice vinegar
- sliced green onions, for garnish
Instructions
- In a large skillet, heat 1 Tablespoon of the avocado oil over medium heat. Add the vegetables and sauté for about 5 minutes or until softened to your liking. Remove the vegetables from the skillet and set aside.4 Tablespoons avocado oil or vegetable oil, divided, 3 cups vegetables, sliced*
- Add the remaining avocado oil and the sesame oil to the skillet. Add the shallot and sauté for 3-4 minutes.1 Tablespoon toasted sesame oil, 1 shallot, chopped finely
- Reduce the heat to medium-low. Add the garlic and ginger. Sauté for 2 minutes.7-8 cloves garlic, minced finely, 2 teaspoons grated fresh ginger
- Add the chili paste, chili flakes, sesame seeds, and brown sugar. Stir until combined.1 teaspoon chili paste, 1 Tablespoon Korean chili flakes*, 1 teaspoon sesame seeds, 2 Tablespoons brown sugar
- Add the soy sauce and rice vinegar. Bring to a boil and cook the sauce for about 1 minute. Turn the heat off.1/3 cup soy sauce, 1 1/2 tablespoons rice vinegar
- Add the cooked noodles and vegetables. Toss until well combined and top with green onions.8 ounces dry noodles, prepared according to package instructions*, sliced green onions, for garnish
Notes
- Noodles: You can use any Asian noodles you have on hand, like rice noodles, chow mein, low mein, and ramen noodles.
- Vegetables: Get creative with the veggies; use cabbage, broccoli, bell pepper, carrot, green beans, zucchini, mushrooms, or any vegetables you and your family enjoy.
- Korean Chili Flakes: I like the Gochugaru Korean Chili Flakes by Mother-in-Law's. You can find these at some grocery stores in the Asian food aisle or Asian markets or grocery stores. If you are sensitive to spicy dishes, you can omit the chili flakes.
- Salt the pasta water (except ramen noodles). Though you don't need salt for the sauce, salting the water helps keep the noodles from sticking together. Avoid adding oil to the water, as it will make the sauce slip off the noodles.
- Don’t overcook the veggies. Keep an eye on the veggies and only cook them until done to avoid mushy bits in the dish.
- Prepare the veggies and sauce ingredients first. I like preparing my ingredients before starting the recipe. It helps prevent anything from burning since I can entirely focus on each recipe step.
- If you are short on time, use a store-bought chili garlic sauce. While I prefer the homemade version since you can adjust it to your taste, store-bought is a good option if you're in a pinch.
Nutrition
Calories: 574kcal | Carbohydrates: 71g | Protein: 15g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 2354mg | Fiber: 10g | Sugar: 8g